Lemon chicken and pea risotto

(46 ratings)

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Lemon chicken and pea risotto
Lemon chicken and pea risotto
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Other vegetables like courgette, green beans or broccoli would also work well in this tasty risotto. You can use long grain rice if you don't have risotto rice.


  • 450g leftover cooked chicken1 lemon
  • 1 garlic clove, peeled and crushed
  • 240g frozen peas
  • 125g babycorn, sliced into circles
  • 220g risotto or long grain rice
  • 1tbsp olive oil
  • 1tsp Butter
  • A few torn leaves of herbs
  • 600ml chicken Stocks

Double up this recipe and save the other half for another meal, you can shape the cold risotto into small cakes, drizzle with melted butter and cook in the oven for 10-15 mins until golden and piping hot, serve with vegetables or salad.


  1. Preheat the oven to 200C/400F/gas 6. Wash the lemon and finely grate the zest. Place the chicken strips in a deep tin. Pour the lemon juice and grated zest over and cook in the preheated oven for 15-20 mins.
  2. Meanwhile, heat the butter, garlic and olive oil together in a large wide saucepan, add the rice, and stir to coat the grains with the oil. Heat the chicken stock and keep it simmering on the top of the stove, next to the risotto pan.
  3. Gradually add the stock to the rice, stirring, allowing each lot to be absorbed before adding the next. Add the frozen peas and babycorn slices when you've used up about half of the stock. When all the stock has been used up, add the chicken strips and stir thoroughly until piping hot. Add the herbs and serve straight away.

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(46 ratings)

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